JAPANESE EGGPLANT (AUBERGINE) WITH TOFU
This is a quick, healthy meal I discovered when I didn't have all of the ingredients to make a Moosewood stuffed eggplant recipe. Double the sauce if you want extra sauce for your rice.
Provided by Teej4734
Categories Soy/Tofu
Time 40m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- In small saucepan over medium heat, bring sherry, dark sesame oil, garlic, ginger root, vinegar, and 1 TBS of the soy sauce to a low simmer.
- Thoroughly stir cornstarch into water until well blended and add to saucepan.
- Simmer sauce until thickened, then turn off heat, cover and set aside.
- Heat a large skillet or wok over medium-high heat for 1 minute, then add the light sesame oil (or vegetable oil) and heat the oil for a minute.
- Add the chopped onion to the skillet, and saute until tender but not golden.
- Add the diced tofu to the skillet and saute up to 10 minutes to remove excess moisture.
- Add the eggplant and sprinkle with remaining 1 TBS of soy sauce, and saute until tender but not mushy.
- Stir in sauce.
- Serve over brown rice.
EGGPLANT AND SQUASH ALLA PARMIGIANA
This parmigiana is well suited to red wine and the brisk weather of late September, when eggplant, zucchini and summer squash are still in the farmers' market. The dish can be prepared in advance and reheated.
Provided by Florence Fabricant
Categories dinner, lunch, pastas, main course
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Trim the stems from the eggplant and squash. Slice the vegetables lengthwise, no more than 1/4-inch thick. Spread the slices on one or more cooling racks, dust with salt on both sides and let sit for 30 minutes.
- Heat 1 tablespoon of the oil in a 2-quart saucepan. Add the onion and garlic and sauté on low until translucent, about 10 minutes. Increase the heat to medium, add the tomatoes, pepper and bay leaf and cook, breaking up the tomatoes, a few minutes. Reduce heat and simmer the sauce for 20 minutes more. Remove bay leaf and check seasoning.
- Rinse eggplant and squash slices and pat them dry. Dredge lightly with flour. Heat 3 to 4 tablespoons oil in a large skillet. Fry the eggplant and squash until lightly browned, in several shifts, placing fried slices on paper towel to drain.
- Heat oven to 350 degrees. Brush a 10-inch glass pie plate with oil. Spread a very thin layer of the tomato sauce in the pie plate. Add a layer of the eggplant, cutting slices to fit if necessary. Try to arrange them like spokes of a wheel. Spread a little more sauce over them, then the squash slices, then the mozzarella and another layer of eggplant. Finish with the remaining sauce, the Parmigiano-Reggiano and the parsley.
- Bake about 30 minutes, until bubbling and lightly browned on top. Let rest 10 minutes before serving.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 17 grams, Carbohydrate 24 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 672 milligrams, Sugar 5 grams
SWEET-AND-SPICY ROASTED TOFU AND SQUASH
This is a meal with complex flavors and a variety of textures: velvety from the honey-roasted squash, tender and juicy from the tofu, with the occasional crunch from the sesame-seed garnish and a slight chew from the squash peel. I like to serve this dish with more hot sauce on the side, preferably over brown rice or lightly dressed baby spinach, though it's also good served all alone. As long as the squash and the tofu have each other, that's all they really need.
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Drain tofu and slice into 1/2-inch-thick slabs. Cut each slab in half. Arrange tofu on a large baking sheet or several plates lined with several layers of paper towels. Place another layer of paper towels on top and weigh down tofu with another baking sheet or more plates topped with a heavy cookbook or cans. Let stand for 20 minutes. Pat tofu dry.
- While tofu drains, heat oven to 425 degrees. Cut squash into 1/2-inch-thick half-moons. Cut each slice in half again.
- In a small bowl, whisk together soy sauce, sriracha and a pinch of salt. Whisk in peanut oil. Spoon 3 tablespoons of the mixture into a separate bowl and reserve. Whisk honey into the original mixture. Spread squash out on a large baking sheet and pour honey-soy mixture over it. Sprinkle squash lightly with salt and pepper and toss well. Roast until bottoms are golden brown, about 20 minutes. Flip and roast until uniformly golden and soft, about 10 minutes more. Transfer squash to a large bowl.
- Adjust the heat to broil and position a rack just below the heating element. Toss tofu with reserved soy mixture and arrange in a single layer on a baking sheet (you can use the same one you used for the squash). Cook until crispy and golden, about 2 minutes per side. Toss hot tofu with squash, sesame seeds and celery leaves, adding more soy sauce if you like.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 19 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 829 milligrams, Sugar 5 grams
More about "eggplant aubergine summer squash tofu stew recipes"
EGGPLANT & ALMOND BUTTER TOFU BOWL | MINIMALIST BAKER RECIPES
From minimalistbaker.com
EGGPLANT (AUBERGINE), SUMMER SQUASH & TOFU STEW RECIPE
From recipeofhealth.com
TURKISH EGGPLANT STEW WITH FRESH TOMATOES - THE VEGAN ATLAS
From theveganatlas.com
EGGPLANT AND TOFU STIR-FRY RECIPE - REAL SIMPLE
From realsimple.com
INCREDIBLE SICILIAN AUBERGINE STEW WITH COUSCOUS | JAMIE OLIVER
From jamieoliver.com
EGGPLANT TOFU - LOVING IT VEGAN
From lovingitvegan.com
JAPANESE COUNTRY STYLE STEWED EGGPLANT OR AUBERGINE (NASU NO …
From justhungry.com
SZECHUAN EGGPLANT WITH TOFU - CONNOISSEURUS VEG
From connoisseurusveg.com
BEST THAI RED CURRY WITH EGGPLANT AND TOFU - LAVENDER & MACARONS
From lavenderandmacarons.com
EGGPLANT AND SUMMER SQUASH STEW RECIPE - A FLAVORFUL, HEALTHY …
From excitedfood.com
EGGPLANT WITH TOFU - HOW TO PREPARE IT AT HOME (ABSOLUTELY DELICIOUS)
From tasteasianfood.com
EASY GREEK-STYLE EGGPLANT RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
COZY EGGPLANT STEW - CONNOISSEURUS VEG
From connoisseurusveg.com
TOFU AND VEGETABLE STEW - QUICK & COMFORTING - VEGKITCHEN
From vegkitchen.com
THAI TOFU, BUTTERNUT SQUASH, AND EGGPLANT SOUP
From joanne-eatswellwithothers.com
RUMMANIYEH (AUBERGINE + LENTIL STEW) - SO VEGAN
From wearesovegan.com
ROASTED SQUASH AND TOFU WITH GINGER – SMITTEN KITCHEN
From smittenkitchen.com
EGGPLANT BOURGUIGNON - CONNOISSEURUS VEG
From connoisseurusveg.com
AUBERGINE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EGGPLANT STEW WITH SUMMER VEGETABLES - FROM MY BOWL
From frommybowl.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love